Easy & Healthy Beef Chili

The temps outside are dropping and that always leaves me craving warm and hearty dishes. Chili has always been one of my favorite meals. Even as a kid I would request it for my birthday dinner!

This is a chili recipe that I have tinkered with over the last several years and it always gets great reviews from friends and family it is shared with. If you like a spicy, vegetable filled beef chili then this might be just the recipe you’re looking for!

Not only is it delicious but it’s pretty darn easy to make as well! Hope you enjoy!!

Ingredients

1 pound ground beef (or meat of choice)

1 tbsp olive oil or avocado oil

1 red onion, chopped

2-3 heaping teaspoons minced garlic

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper, chopped

1 medium zucchini, chopped

1-2 jalapenos, diced

*optional:  1-2 handfuls of chopped kale

1-16oz can diced tomatoes

1- 6oz can tomato paste

1- 16oz can light red kidney beans, drained and rinsed

1- 16oz can black beans, drained and rinsed

~1 cup bone broth (I like Epic, jalapeno beef bone broth)

2-3 heaping tbsp chili powder

1 heaping tbsp cayenne pepper

1 tbsp cumin

1 tbsp smoked paprika

½ tbsp garlic powder

Salt to taste

Directions

1. Add olive oil and onions to a large pot. Saute onions on med heat until they begin to soften. Then add minced garlic and saute on med until fragrant.

2. Add ground beef, chili powder, cayenne pepper, cumin, paprika, and garlic powder to the pot. Mix well continue stirring occasionally until beef is browned.

3. Pour in diced tomatoes, kidney beans, black beans, and tomato paste. Stir until well combined. Then add ~1 cup of bone broth. This creates a pretty thick chili so if you like it a bit soupier, just add more broth. 

4. Next, add you bell peppers, zucchini, jalapenos, and any other veggies you choose to include. Mix until well combined. Cover the pot and place on low-medium heat for about 3 hours. The longer the better so everyone gets to know each other in the pot :) Stir occasionally and turn to low if the chili begins to boil. Some bubbling is okay though!

5. Allow a bite to cool enough not to burn your mouth and give it a taste to see if you’d like to add more spice or salt. Adjust to your liking. All of my measurements are estimates as I really just use my hands to measure to don’t worry about being exact. 

6. Scoop into bowls and allow to cool for 5-10 minutes before serving. This stuff can hold some heat! Enjoy!!